Description
Homemade basil salt is an easy, flavorful way to preserve a bumper crop of fresh basil. Keep it near the stove for seasoning veggies, eggs, meats, potatoes, salads, and more.
Ingredients
Scale
- 4 cups fresh basil leaves, loosely filled and not packed
- 1 cup unrefined sea salt
Instructions
- Preheat oven to 170°F.
- Add basil leaves and salt to a food processor.
- Pulse until the basil is chopped very small and thoroughly incorporated into the salt.
- Spread the mixture evenly over a rimmed baking sheet.
- Dry for approximately 45 minutes, stirring partway through, until the basil is completely dry. (Make sure the basil is completely dry before the final grind and storage. If the mixture still feels damp after 45 minutes, stir and continue drying as needed.)
- Remove from the oven and cool completely.
- Transfer the cooled basil salt to a mini food processor and pulse until fine and uniform.
- Transfer to airtight storage jars.